Ground ginger and
crystallized ginger amp up the flavor of the
cake; fresh ginger adds a spicy hit to the
fresh strawberries. The Bundt pan is coated
with raw sugar before the batter is added,
giving the cake a sparkly crust.

Preparation

For cake:
Position rack in center of oven and
preheat to 350°F. Brush softened butter
generously all over inside of 12-cup Bundt
pan. Sprinkle raw sugar over butter in pan,
tilting pan to coat completely.

Whisk flour, ground ginger, baking
powder, and salt in medium bowl. Using
electric mixer, beat 1 cup butter in large
bowl until smooth. Add 2 cups sugar; beat
on medium-high speed until blended, about
2 minutes. Add eggs 1 at a time, beating
well after each addition. Beat in 1 egg yolk
and vanilla, stopping to scrape down bowl
as needed. Add flour mixture in 3 additions
alternately with sour cream in 2 additions,
beating on low speed just until blended
after each addition. Mix in crystallized
ginger. Spread batter in pan, being careful
not to dislodge raw sugar.

Bake cake until top is light brown and
tester inserted near center comes out with
a few small crumbs attached, about 55
minutes. Transfer to rack; cool in pan 15
minutes. Gently tap bottom edge of pan on
work surface while rotating pan until cake
loosens. Place rack atop pan and invert cake
onto rack; remove pan. Cool completely.

For ginger-infused strawberries:
Combine first 4 ingredients in small
saucepan. Bring to boil over medium-high
heat, stirring until sugar dissolves. Boil
until mixture is reduced to scant 1 cup,
about 4 minutes. Remove from heat; cool
ginger syrup to room temperature (do not
strain). DO AHEAD: Can be made 2 days
ahead. Cover and chill.

Place berries in medium bowl. Strain
ginger syrup. Pour over berries and toss.
Cover; chill at least 1 hour. DO AHEAD: Can
be made 2 hours ahead. Keep chilled.
Cut cake into slices and place on
plates. Spoon berries with syrup alongside.
Sprinkle with mint, if desired, and serve.

* Also called turbinado or demerara sugar;
available at most supermarkets and at
natural foods stores.

Recent Review

Made this for a Super Bowl Party and it was such a hit that I will be making it again next week for a dinner party. Made it according to the directions except for using fresh ginger instead of powdered. I read every review before I made it and based on them I opted out on the strawberries. I make my own candied ginger because I use it often and it is expensive. It is easy to make...peel, slice and boil ginger in simple syrup until tender. NOW...what I served on top of the cake. I had some leftover toffee sauce from a having previously made Sticky Toffee Pudding. I whipped that with some of the syrup leftover from making the candied ginger and it was awesome. My husband is insisting that I always make it that way even though I am not sure I can re-create it exactly (If you are interested,,,Toffee Sauce...2 c. plus 12 T heavy cream, 1-2/3 c. sugar, 1/2 c. butter. Put HALF of the cream and all the sugar and butter in a saucepan over medium-high heat and boil, stirring constantly until a deep golden color (10-20 min). Remove from heat and stir in remaining cream. Refrigerate to thicken.